How to Make Quick Oil Pastry Dough

Essentially, an all-in-one method of producing shortcrust pastry.

For one 9” (22.5 cm) pie shell
1¼ cups (6 oz / 165g) of flour
Pinch of salt
¼ cup plus 2 tbsp (3 oz / 90 g)of vegetable oil
3-4 tbsp (45-60 ml) of chilled water
Combine the flour and the salt.
Add the oil until the mixture resembles fine breadcrumbs.
Sprinkle with water (1 tablespoon at a time), stirring quickly.
Gather the dough into a ball, wrap in plastic wrap and chill for at least 30 minutes before rolling.
Roll as for the standard pie crust above.
To blind bake oil pastry, bake at 450°F (\200°C) for 10-12 minutes instead of 425°F (190°C).
Note
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If the pastry is too sticky, sprinkle it liberally with flour and roll it between two sheets of waxed paper.

If the dough does not hold together when rolled, combine half a beaten egg white into the dough, sprinkle liberally with flour and roll between two sheets of waxed paper as